Free Form Enchilada Verde
Ingredients
- 4 cups store-bought salsa verde (32 ounces)
- 18 small corn tortillas
- 1 ½ pounds butternut squash, peeled and sliced ¼ inch thick
- 1 14.5-ounce can black beans, drained and rinsed
- 3 cups shredded Monterey Jack (12 ounces)
- Sour cream, chopped cilantro, and sliced pickled jalapeños, for topping
Organization Tags
Tags easily organize your Recipe Library
Comments